Eggplant Raviolini Soup

By melissaf

Ingredients

• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes
• 2 cloves garlic, finely chopped
• Salt and pepper
• One 32-ounce container (4 cups) chicken broth
• One 28-ounce can crushed tomatoes
• 1 pound raviolini (small, cheese-filled ravioli)
• 1 cup sliced or torn basil leaves
• Grated parmigiano-reggiano cheese, for topping

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

4 Servings